This pot roast cooked in a pressure cooker is wonderful and incredibly tender. Due to the time-saving benefits of pressure cooking, you can prepare this pot roast during the week and still have supper ready by a respectable hour!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons vegetable oil
- 1 (3 pound) boneless beef chuck roast, trimmed
- 1 pinch seasoned salt, or to taste
- 1 pinch onion powder, or to taste
- ground black pepper to taste
- 1 (14.5 ounce) can beef broth
- 1 ½ tablespoons Worcestershire sauce
- 1 large onion, cut into 4 wedges
- 4 large potatoes, peeled and cut into bite-size pieces
- 4 carrots, peeled and cut into bite-size pieces
Instructions
- Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.
- Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
- Use the quick-release method to lower the pressure. Stir in potatoes and carrots and seal the lid; bring the cooker up to full pressure and cook for an additional 15 minutes.
- Use the quick-release method again and transfer roast and vegetables to a serving dish.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 311 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Worst pot roast ever.
I kinda did my own thing at first. I didn’t braze the roast and used my own seasoning blend but I follow the cook times and everything came out to succulent perfection. I just received a Cusinart 6 qt Pressure Cooker and it got broken in on a fabulous recipe.
Used the Insta Pot, and yet another ruined roast. Nice pot roast came out tough, potatoes and carrots over cooked, bland flavors. At least it is cooked. But that Insta Pot! It is going to the thrift store tomorrow!
I think natural release (removing from heat & letting pressure drop on its own) works better for meats than quick-release. I have a Fagor stovetop pressure cooker, not an instant pot. The cooking time chart I use never suggests quick release for meats ‘unless otherwise indicated’. For those who got tough meat, give natural release a try; I think it’ll make a big difference. Recipe came out yummy. ETA: My roast was only 1.13 lbs. I rubbed spices on & let it rest a bit, then browned it with onions in the pot. Added beef broth, locked the pressure lid on, got it up to pressure & started timing for 20 mins. Tried quick-release & I could tell it was not tender enough. Added veggies (2 russets, 3 carrots, about 1/4 onion, cut into chunks) & a bit more broth, replaced lid, brought up to pressure again & started timing to cook for 7 mins. Did NOT quick-release this time–I removed from heat & let the pressure drop naturally. This time the meat & veggies were perfect. Natural release for the meat is key. If your veggies came out mushy, try shortening your meat cook time for as long as it’ll take to cook the veggies…..that way they all finish together. Hope this helps someone.
I agree with most as a great base recipe. I added additional herbs and veggies as well. Biggest downfall of this recipe is the quick release of the pressure. Always always always give at the very least a 10-15 minute natural release of pressure to any sizeable portion of meat in a pressure cooker. Otherwise, good information to start a good build to your personal recipe. Thanks to the creator of this to get us all started in the right direction.
I was afraid I’d mess it up after reading some reviews. However, followed the recipe and came out tender and flavorful! This is a keeper! Yummy!!
Very tender and tasty. I did add a lot of other spices.
This recipe makes the roast super tough. If you want a fall apart roast, this is NOT the recipe for you. I will not be making this again. What a waste of food.
I cooked it from frozen for 1-1/2 hours It was quite tender
Super duper tough, the toughest pot roast I’ve ever made. The veggies were mush and the pot roast I had to cut with a meat clever. Will not use the recipe again.
So excited! This was my first homemade roast and it tastes just like my mom’s. The only changes I made was I added 4 garlic cloves to the onion and spices, and I added celery when putting in the carrots and potatos.
It was easy and delicious…..
I was ready to love this, but for some reason my roast was tough! I only had a 1.5 pound roast so maybe it was my fault? The flavor was good, but I did add Dash garlic and Herb when adding potatoes, etc.
Easy, simple, quick, fun, delicious!
This turned out delicious! I added with squash and parsley. It needed more spices and maybe a jalapeño. It was a really good recipe!
It was amazing!!! I did add 10 more minutes because the roast was thicker on one side
Made this recipe my husband and I did not change anything.
I added Sazon to beef and onions, didnt have season all. Sprinkled my own seasonings on potatoes and carrots b4 adding to pressure cooker. Went in with Mrs. Dash table blend @ the end. I always do extra to simple recipes.
So good! It melts in your mouth! I didn’t have potatoes, so I just went without. It was so flavorful and moist! Amazing! The pressure cooker made it so fast too!
I made a modified version of this. Half a chuck roast steak slab and no brown sugar, but it tastes so good!
best pot roast ever. instead of beef broth, used better than boullion mixed with hot water. made very flavorful gravy also